3 tbs – Canola Oil
1 clove garlic
2 – potatoes (red or yellow – Yukon Gold)
1 – carrot
1 – onion
1/2 – head cabbage
4C – vegetable stock
1C – tomato juice or vegetable juice (like V8) 1 – 14.5 oz can tomatoes – I use whole tomatoes
1 tsp – caraway seed
1 tsp – celery seed
salt and pepper
Cut vegetables into nice bite size pieces, depending on your preference. Don’t cut the potatoes too small they will dissolve when boiled, crush and cut garlic into small pieces.
Heat canola oil in soup pan, add garlic, onion and carrot, saute on medium heat for 4-5 minutes, add potatoes, caraway seed, celery seed, salt and pepper. Continue sauteing for 4-5 minutes. Keep heat low enough and stir enough to keep vegetables from browning, this stage is to make a flavorful base for the soup as it cooks.
Add tomatoes, juice and broth. Cook on medium heat with lid for approximately 20 minutes or until vegetables are soft.